Ingredients
- 2 1/2 tsp unflavored gelatin powder (reduce to 2 1/4 tsp if not unmoulding)
- 1/2 cup full-fat milk (for blooming gelatin)
- 1 cup full-fat milk
- 1 1/2 tsp vanilla bean paste (or 1 vanilla bean pod)
- 1/4 cup caster sugar (superfine)
- 1 pinch cooking salt or kosher salt
- 1 1/4 cups heavy or thickened cream (unwhipped)
- Neutral oil spray (for moulds)
Raspberry Coulis:
- 250g (8 oz) raspberries, fresh or frozen
- 3 tbsp white sugar
Instructions
- Pour 1/2 cup milk into a small saucepan and sprinkle gelatin over the surface. Whisk and let sit for 5 minutes to bloom.
- Gently heat the milk-gelatin mixture over medium-low, stirring until smooth and gelatin is fully dissolved. Do not let it simmer.
- Add remaining 1 cup milk, sugar, vanilla, and salt. Heat gently until sugar dissolves. Do not let it get steamy or frothy. Remove from heat and let sit for 10 minutes to infuse.
- Stir in the cream. Transfer mixture to a clear jug or bowl and refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes to prevent setting and ensure vanilla beans stay suspended.
- Lightly spray 6 moulds (about 2/3 cup capacity) with neutral oil and wipe out excess. Pour mixture evenly into moulds. Strain if needed.
- Refrigerate for at least 6 hours or overnight to set.
- To unmould, run a small knife around the edge, invert onto a plate, and shake gently to release. If needed, dip mould in warm water for 2–3 seconds to loosen.
- Serve plain or with raspberry coulis and garnish with berries, pistachios, or mint as desired.
- For the Raspberry Coulis: Combine raspberries and sugar in a saucepan over medium heat. Simmer for 5 minutes, mashing berries. Blend until smooth and strain to remove seeds. Cool before using.
Notes
- For serving in glasses (not unmoulding), reduce gelatin to 2 1/4 tsp and refrigerate for 4 hours.
- Do not boil the milk or cream – high heat weakens gelatin’s setting power.
- Panna Cotta can be made up to 7 days in advance and kept in the fridge in moulds.
- Use a clear bowl to check if vanilla seeds are settling and stir to keep them suspended.
- To decorate: drizzle raspberry coulis, top with berries, pistachios, and mint sprigs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 253
- Sugar: 13g
- Sodium: 46mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 63mg
